Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds and the effect of flour, yeast and their interaction during the bread-making process / Makhoul, S., Romano, A., Capozzi, V., Spano, G., Aprea, E., Guzzo, J., El Nakat, H., Biasioli, F.. - (2015), p. 110. (7th International Symposium on Recent advances in food analysis Prague, Czech Republic 3-6 November, 2015).
Proton-transfer-reaction mass spectrometry for the study of the production of volatile compounds and the effect of flour, yeast and their interaction during the bread-making process
Aprea, Eugenio;
2015-01-01
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